7 methods to prepare kvass from birch sap

Savory, refreshing drinks with bread, raisins, barley and more await you.

3 fundamental points

Before making kvass, birch sap must be passed through a sieve or gauze folded in several layers.
The finished kvass should also be strained into another container, tightly closed and stored in a cold space.
Unopened birch kvass can be stored for several months.

Kvass from birch sap with bread

Ingredients

3 liters of birch sap;
150 g rye crackers (standard - from Borodino bread);
2 tablespoons sugar - optional;
a few highlights.

Manufacturing

Add crackers and, if desired, sugar to the jar of juice. Cover with gauze folded in several layers and leave in a warm place for 2-3 days. After straining, you need to add a few raisins to the finished kvass.

Try

6 regular recipes for homemade kvass

Birch kvass with honey and raisins

Ingredients

2 liters of birch sap;
15 raisins;
5 tablespoons of sugar;
1 teaspoon honey.

Manufacturing

Place raisins, sugar and honey in a jar of juice. Close the lid and leave in a warm place for 4-5 days.

Prepare

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Kvass from birch sap with barley

Ingredients

3 liters of birch sap;
100 g barley.

Manufacturing

Pour the juice into a jar and leave in a cool place for a couple of days. Fry the barley in a dry frying pan until it has a coffee color and a catchy smell. Pour the barley into the juice, cover with gauze and put in a warm place for 4-5 days.

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5 reasons to drink kvass every day

Birch kvass with bread, yeast and raisins

Ingredients

4 slices of rye bread;
2 liters of birch sap;
5 tablespoons of sugar;
½ teaspoon dry yeast;
a few highlights.

Manufacturing

Cut the bread into cubes and dry it in an oven preheated to 180°C for 15–20 minutes. Place the crackers in a deep container, cover with juice and cool.

Add sugar and yeast, stir, cover with gauze and leave in a warm place for 4-5 hours. Add raisins to the strained kvass.

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Kvass from birch sap with yeast

Ingredients

5 liters of birch sap;
25 g new yeast.

Manufacturing

Pour the juice into the pan and boil for 30–40 minutes. During this period of time, some of the water must evaporate. Cool the juice, add yeast, cover the pan with a lid and leave at room temperature for 3-4 days.

Experiment

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Birch kvass with dried apples and raisins

Ingredients

2 liters of birch sap;
15–20 g dried apples;
20 raisins;
4 tablespoons sugar.

Manufacturing

Pour the juice into a jar. Add apples, raisins and sugar. Cover the jar with gauze folded in several layers. Infuse kvass for 2-3 days at room temperature.

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Kvass from birch sap with dried fruits without sugar

Ingredients

2½ l birch sap;
150 g of dried fruits (prunes, pears, apples and so on).

Manufacturing

Place dried fruits in a jar of juice and cover with gauze folded in several layers. Place the container in a warm space for 10–14 days.

7 regular recipes for kvass made from birch sap

Adding an article to the newest selection

It is very easy to prepare the desired invigorating and refreshing drink from the freshest birch sap at home. The main thing is to collect the juice just right and follow the tips indicated in the recipe. For birch kvass recipes, see our selection.

Kvass prepared with freshly collected birch sap is a tasty and necessary drink. Thanks to the vitamin C contained in the juice, kvass is useful to drink to prevent colds and strengthen the immune system. Kvass made with birch sap also promotes weight loss due to its enhanced diuretic effect.

The collection of birch sap takes place from the end of March to April. To make kvass, use only the freshest juice, kept in a cold place. To clean the juice from debris, filter it through gauze folded in 2-3 layers.

To enrich the taste of birch kvass, use various additives: oranges, dried fruits, rye bread, coffee beans.

Store the finished kvass in a cool, dark place. It retains its useful characteristics for up to six months. But it is better to drink an open bottle of drink within 24 hours.

Birch kvass with bread

Birch kvass with bread comes out very fragrant, with a pleasant bready taste.

You will need : 3 liters of fresh birch sap, 300 g of rye bread, 0.5 cups of sugar, dark currant leaves or a handful of raisins.

Manufacturing . Strain the juice through cheesecloth and heat without bringing to a boil. Cut the bread into cubes and dry in the oven. Place crackers, sugar and juice in a deep container, stir until the sugar dissolves. Add washed and dried currant leaves or unwashed raisins. Cover the container with gauze and place in a warm space for 3-5 days. When the fermentation process is complete, strain the kvass, bottle it and store it in a cold, black space.

Birch kvass with honey

Honey will add sweetness to birch sap kvass. This drink will be healthier than one with added sugar.

You will need : 10 liters of fresh birch sap, 40 ml of watery honey, 50 g of new yeast, 3 lemons, 4 raisins.

Manufacturing . Strain the juice into a large container like an enamel pan. Add juice squeezed from lemons, yeast, honey and raisins. Stir, cover the container with a lid or gauze and leave for 3-4 days. Then strain and pour into bottles or jars.

Birch kvass with raisins

Raisins speed up the fermentation process and impart sweetness and an unobtrusive fruity flavor to the finished drink.

You will need : 5 liters of birch sap, 50 g of raisins, 200 g of sugar, 2 lemons.

Manufacturing . First prepare the starter. Place unwashed raisins in a sterilized jar, add 1 tbsp. sugar, pour 300 ml of slightly heated birch sap. Stir, cover the jar with gauze and place it in a black space at room temperature. In 3-4 days the starter will be ready. To make kvass, filter the birch sap into a deep container. Add the zest and squeezed juice from the lemons, sugar and the prepared sourdough to the juice. Stir everything well, cover the container with gauze and leave at room temperature for 12-14 hours. Then filter, bottle and store in a cold space.

Birch kvass with orange

This fragrant kvass is incredibly refreshing and relieves thirst.

You will need : 2.5 liters of birch sap, 1 orange, 1 glass of sugar, 10 g of new yeast, mint leaves, raisins.

Manufacturing . Filter the juice and pour into a huge jar, add the orange cut into slices. Grind the yeast with 1 tbsp. sugar and add to the juice along with the remaining sugar. To taste, also add the freshest mint leaves, stir the contents of the jar well, cover with gauze and place in a warm space. After a couple of days, when the mixture has fermented, strain it, pour it into bottles, and put 2-3 pieces in each bottle. raisins, seal and store in the refrigerator.

Birch kvass with dried fruits

Dried fruits will give kvass a pleasant fruity taste and a wonderful amber color.

You will need : 2.5 liters of birch sap, 150 g of dried fruits.

Manufacturing . Wash dried fruits (prunes, dried apricots, apples, pears) and place in a three-liter jar. Fill them with filtered juice, cover the jar with gauze and place in a warm, black space. After 10-14 days, strain the kvass, bottle and cool before serving or store in a cool, dark place.

Birch kvass with barley

Barley replaces bread when making kvass, but the taste of the finished drink is much more expressive and richer.

You will need : 3 liters of birch sap, 1 cup of barley grains, 0.5 cups of sugar.

Manufacturing . Wash the barley in advance and dry thoroughly, then fry in a dry frying pan until dark. The darker the barley, the richer the taste of the finished drink. Filter the juice, add cooled barley, sugar, stir well, close the lid and leave for 10 days in a warm place. Then strain and bottle. Store the finished kvass in a cool, dark place.

Birch kvass with coffee beans

Kvass prepared with coffee beans is a good tonic and savory drink.

You will need : 2.5 liters of birch sap, 50 g of roasted coffee beans, 3 slices of rye bread, 100 g of sugar, 50 g of raisins.

Manufacturing . Place coffee beans, sugar, unwashed raisins and oven-dried bread crumbs in a three-liter jar. Pour the juice over everything, stir, put a rubber glove with a hole made with a needle on the neck of the jar and place the dishes in a warm space. When the kvass begins to ferment, the glove will inflate. When it deflates, strain the drink, bottle it and place it in the refrigerator to brew.

Save for yourself a selection of recipes for healthy kvass so that you can be ready for the season of collecting birch sap.

How to create birch kvass

Each of us drinks refreshing drinks in the summer. Without them, it is very difficult to survive the hot heat. Some people drink gas-water, lemonade, and others drink iced tea. Everyone has their own tastes and preferences. But what is the best and, perhaps, most necessary drink in the summer? Naturally, this is kvass. They sell it at every turn. This is explained by the fact that it amazingly relieves thirst. The only thing better than bread kvass is birch kvass. Almost everyone will be amazed because they have not heard of its existence. But this natural drink has been consumed for many centuries. All that remains is to figure out how to create birch kvass.

acts as a diuretic;
intensively removes harmful substances from the body;
has a beneficial effect on human immunity;
restores the functioning of the intestinal tract.

Birch kvass also contains many necessary parameters. The difficulty in making the drink lies in the fact that before creating birch kvass, you need to collect real birch sap.

How to get birch sap?

In winter, during frosts, you shouldn’t even try to get juice.
Nothing will come of this. In spring, when the frosts are behind us and the sun has melted the snow, you can safely set off in search of birches. The best time to collect sap is March-April, before the birch buds bloom. When collecting, do not touch completely young birch trees. There will not be enough sap in them, but there is a high probability that the tree will die after this. A good tree width for collecting would be a trunk diameter of 20 cm. To find whether there is sap in the birch now, you need to insert an awl into the tree trunk about 5 cm. Then take out the awl and look, if a drop of sap appears from the hole, then let's get started to the next step.

At a distance of half a meter from the ground, we make a hole in the tree trunk and insert a small groove into it, through which the juice will flow.
I would like to immediately warn you that there is no need to find such a gutter in the store. It is made independently from all suitable materials. You can use a wide tube instead of a gutter. Place clean dishes down. For example, a bucket, a docked plastic bottle, or any other container. From 1 tree per day you can collect up to 5 liters. juice You don’t need to collect a lot, 3-5 liters is normal, otherwise the tree may dry out.

Now, having collected birch sap, we move on to the issue of creating kvass itself. There are a huge number of recipes, but we will look at the best of them.

Recipe No. 1 Traditional birch kvass

To make kvass according to this recipe, you do not need any third-party products.
This kvass will appeal to lovers of traditional taste, without the admixture of additional odors.
To implement it, we will need three liters of birch sap and 100 grams of barley.

Manufacturing process.
First you need to prepare birch sap. We filter it through a sieve with several layers of gauze in order to eliminate all foreign objects. After this, pour the juice into a glass container and put it in the refrigerator to cool.

Place the barley grains in a frying pan and put it on the fire. You determine the frying time without the help of others. Overcooked grains will give kvass a bitter and tart taste. Lightly browned grains will give the drink a mild taste and light golden color.

Pour the grains into cheesecloth and tie.
You should end up with a small bag of barley grains. Dip the bag of grains in birch sap and leave for four days in a warm place.
During this period of time, the kvass must be stirred from time to time so that it infuses better. After the specified period, the drink should acquire the color appropriate for kvass. All that remains is to strain, pour the finished kvass into bottles and put it in the refrigerator.

Recipe No. 2 Kvass with fruits

This kvass will have a sweet, fruity taste.

In order to prepare this extraordinary drink, you will need two and a half liters of birch sap and 100 50 grams of dried fruit. Decide for yourself which dried fruits to use, focusing only on your own taste. Manufacturing process.
We filter the juice and clear it of pieces of bark and other foreign objects.
After this, we carefully rinse the dried fruits under running water. There is no need to soak dried fruits. Place unstained dried fruits in a three-liter jar and fill with birch sap.
We wrap the top of the jar with gauze, previously folded in several layers. We keep the jar in a warm place for 3 days, after which we filter the finished product and bottle it.

Recipe No. 3 Birch kvass with honey

This is one of the best recipes. The resulting kvass will be very tasty and fragrant. With all this, production will take absolutely not enough time. To treat yourself to such a unique drink, we will need:

5 l. fresh birch sap,
10 grams of yeast,
one lemon,
100 g honey

Manufacturing process.
Pour the yeast with a small amount of water and wait until it dissolves. To speed up the process, you can stir with a spoon. After this, add honey and squeeze out lemon juice. Mix everything thoroughly.

Pour the resulting mass with birch sap and close the jar with a tight lid. After this, the kvass should ferment in a warm place for several days. The degree of readiness can be determined by taste. The production time directly depends on the room temperature.

Recipe No. 4 Bread kvass with birch sap

Bread kvass is familiar to everyone from early youth, but bread kvass with birch sap will reveal the new taste of a long-familiar drink.
To prepare it, you need to stock up on the following products in advance: three liters of birch sap,
one gram of dry yeast,
three hundred grams of rye crackers,
one and a half tablespoons of sweet sand.

We carefully filter the juice through several layers of gauze, then pour it into the pan.
Pour the sweet sand into it and mix well until completely dissolved. After this, bring the juice to a boil and immediately remove from the stove.
After this, add yeast and pour in rye crackers.
If you like the mildest taste, then yeast can be excluded from the recipe. It's a matter of taste. Cover the pan with a lid and store in a warm place for forty-eight hours. After the expiration date, the kvass must be strained from the bread crumbs, bottled and stored in the refrigerator.

Recipe No. 5 Birch kvass with orange

This drink with the addition of citrus fruits will be an amazing relief from thirst in hot summer weather. This is perhaps the most unusual recipe presented. Among the goods we will need:

two and a half liters of the freshest birch sap,
one ripe orange
one glass of sweet sand,
a bunch of mint, a bunch of lemon balm, 10 grams of yeast.

First, wash, peel and cut the orange into slices.
We put the slices in a jar, then the yeast and sugar. Sprinkle mint on top and add lemon balm. Pour birch sap into the jar and mix everything thoroughly.
After this, we put the jar in a warm space. After two days, we begin to inspect the degree of readiness. The fermentation speed depends on the room temperature. The finished product is left to strain, pour into containers and add a few raisins. This kvass can only be stored in the refrigerator.

General Tips

As we see, creating kvass from birch sap is quite simple. All that remains is to find out a few tips that will protect you from simple mistakes.

Before making birch kvass, be sure to strain the birch sap through several layers of gauze. Unstrained juice not only affects the taste of kvass, but also the properties of the final product.
Birch sap must be collected independently, because you can buy a bad and diluted product with preservatives. In the worst case, they may sell sweetened water instead of juice. Therefore, it is better to collect birch sap yourself, and at the same time walk through the forest and breathe in the freshest air.
Kvass should ferment in a glass container; plastic bottles are not suitable for this purpose.
The shelf life of finished kvass is 5 days. Therefore, it is necessary to create as much kvass as you can drink during this period of time. It will be very sad if the drink disappears and has to be thrown away.
Ready kvass should only be stored in the refrigerator.
During fermentation, kvass should be kept in a warm room. Therefore, it is forbidden to put the starter in a cool cellar or storage room.
Kvass with honey will be more useful, because it contains the highest concentration of vitamins and other necessary substances.
Despite all its medicinal and beneficial characteristics, abuse of kvass can have a bad effect on human health. In everything you need to know when to stop.

All these tips will help you create a very tasty and necessary birch kvass. The manufacturing process is very simple and does not require any special abilities. Once you try birch kvass, you will be amazed by its unique taste and it will become your favorite drink.

Kvass from birch sap. How to prepare a drink at home?

How are you? We haven't seen you for a long time! There were all sorts of different things... I promise that I will improve. And now we have an exciting topic. After all, at the moment the burning time for collecting very useful birch sap has begun. And so let’s see what kind of tasty kvass can be made from this product.

How do you realize what you can already collect? To do this, observe the buds of birch trees. As soon as they swell, they immediately make punctures in the wood. If a drop appears, you can collect the useful liquid. Here it is important to create only one hole on one tree so as not to kill it. Later, all holes should be covered with clay.

Collect water in jars, bottles or bags. The so-called “fresh” taste, in my opinion, is not particularly fragrant or tasty. It may seem slightly sweet. Therefore, various ingredients are added to the juice, which will give the drink a suitable taste and smell. But with all this, it remains very useful, which cures almost all diseases (disorders of normal functioning, performance) .

Let's look at what kind of ambrosia can be created from birch water. And you can always leave your advice and reviews below in the comments.

Useful characteristics and contraindications of kvass drink

Why is our ready-made drink so useful? First of all, the absolute absence of any chemicals. The same cannot be said about store-bought lemonades, which contain a lot of sugar and other preservatives.

It will perfectly refresh and relieve thirst in the summer. With all this, the body will receive beneficial prebiotics that normalize the digestive system. As it should be, the fermentation product is ideal to take before meals. In other words, you’ve had a glass and you can sit down to dinner.

It is interesting to know that our forefathers called birch sap with the beautiful word “birch tree”.

B vitamins will perfectly improve the health of your skin and hair. They will help get rid of pimples and acne from the body. With all this, it is better to apply lotions to problem areas.

Berezovitsa perfectly improves health in the spring of colds. For prevention, it’s great to take it a couple of times during the day, and also add crushed cranberries or lingonberries.

Birch kvass does not promote active weight loss. But it helps get rid of excess swelling due to its diuretic effect.

Kvass is not particularly harmful. But it is better not to drink it for those people who have diseases (disturbances in normal functioning, performance) associated with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . An effervescent liquid with sourness is contraindicated for pancreatitis, cholecystitis and gastritis with high acidity.

Recipe with raisins without yeast at home

This is perhaps the most common method of making foamy food. The condition requires only three ingredients. And the drink itself can be stored until dawn in a dark and cold place.

We have to:

Birch sap - 10 l.;
Seedless raisins - 10 small handfuls;
Sugar - about 400 gr.

Manufacturing:

1. Wash the raisins in running water and dry them on cardboard towels.

2. Strain the juice into a huge 10 liter container. This way all the debris will settle on the gauze and we will get the purest liquid.

3. Add and stir all the sugar. And then we pour it into liter or one and a half liter bottles.

4. Add a small handful of raisins to each liter. We cork the bottles and put them in a cool place.

Our kvass will be ready in 4-5 days. It will be necessary to carefully open the bottles and pour into glasses. If we create everything quickly, the effervescent liquid will run away)

We drink with pleasure!

A savory drink made on bread

Berezovitsa with bread gives a light color. And, of course, a very pleasant taste. For lovers of black flowers, I recommend adding malt, but more on that below in the recipe.

The most relish still remains in the bread crusts. It’s important to take specifically dark bread.

The key here is to dry the crusts until they are slightly burnt. But don’t overdo it so that it doesn’t turn out to be completely charcoal.

We have to:

Birch sap - 15 l.;
Dark bread - 1200 gr;
Sugar - 3 cups.

Manufacturing:

1. Pour the freshly collected juice into a huge enamel pan without chips. At this step, we leave it for a couple of days so that the fermentation processes begin.

2. Cut the dark bread into slices. Turn on the oven and set them to brown at 100 degrees. If there are dark barrels, remove the rinds and cool.

3. Then add sugar and put it on low heat. Stir until the sugar dissolves. If you prefer without sugar, you can safely replace it with honey or another sweetener.

Do not bring to a boil! The juice just needs to warm up and all the sugar dissolves.

4. Remove the pan from the heat. Add the crusts there and stir. Cover with a lid and leave for a couple of days in a dark place at room temperature.

After the allotted time, all our liquid foams and swells with bubbles. We filter it through a strainer and pour it into jars or bottles.

Please note that we have prepared the best dressing for okroshka. And below I suggest you look at another version of savory kvass for a summer dish, but with the addition of malt.

Video about how to create a kvass dressing for okroshka

Without a doubt, the best dressing for Russian okroshka is kvass. Do you agree with me? With sour cream and mustard, cool soup in the summer is simply amazing!

Therefore, let’s get ready and create not only a tasty, but very healthy liquid for any kind of okroshka. How - watch a short video.

Prepare according to recipe with added yeast

Tutochki is the most common recipe with compressed yeast. Well, really, why bother. And later you can sweeten it to taste or add berry and fruit juices if desired.

We have to:

Birch juice
Freshest yeast

Manufacturing:

1. I specifically did not indicate the number of goods. But we take it this way: for 2.5 liters of birch tree, 40 grams of new yeast.

2. Strain the juice through two layers of gauze into a saucepan. All unnecessary twigs, sticks, leaves and dust will remain in it. It even happens and often insects come across. Therefore, it is better to strain the whole thing.

3. Place the pan on the fire and bring it to a temperature of 35 degrees. Dissolve the yeast and put it in a cool place for four days.

4. Now you can drink the drink. Or you can preserve it by simply rolling it into jars. It is stored for 6 months.

Savory kvass made from birch sap for long-term storage

I even found two methods to preserve the medicinal drink. The first method is suitable for those who do not particularly like very fizzy lemonades. And it involves first collecting the juice. Then we filter it through unstained plastic bottles.

In advance, you need to dig small holes in the ground that can be lined with boards. In these little homemade cellars we put bottles of birch.

I recommend looking at the link for a few more methods of sterilizing jars.

Throughout the year, the containers can be taken out and the preserved, desired kvass can be consumed. It comes out slightly fermented, sour and indescribably healthy.

Another way we need:

Birch juice
Citric acid
Granulated sugar

Manufacturing:

1. Pour the purified juice into a stainless steel container. Add citric acid and sugar to taste. Bring all the liquid to a boil, stirring occasionally. Then remove from heat.

2. Sterilize containers and lids. Pour into containers and sterilize again in water at 90 degrees for about 15 minutes.

3. Now you can store lemonade all year. And if necessary, we take containers out of the pantry and consume them with pleasure.

Needless to say, it’s both delicious and healthy!

A good and necessary option for dried fruits

I call a recipe with dried fruits a children's or dietary recipe. Because we only put in dried fruits, actually the birch tree itself, and no sugar. Which only makes it healthier and more natural, in the long run.

For 2 three-liter jars you need:

Berezovitsa
Raisins - 300 gr;
Dried apples - 1 kg.

Manufacturing process:

1. Clean the juice by straining through a fine sieve or cheesecloth.

2. Wash dried fruits with running water and dry on a kitchen towel.

3. Take 2 three-liter jars and add equal amounts of raisins and dried apple slices.

4. Fill the top with juice up to the neck. In order for our lemonade to breathe, we need to cover it with a lid made of gauze and rubber band. This will protect you from insects and debris and also provide you with enough oxygen for fermentation.

5. Place the jars in a cold space for 4-5 days. Stir the mixture once a day so that everything ferments moderately.

We use it with pleasure!

That's all for today! And I wish you to enjoy this aromatic and fizzy drink and amuse your loved ones with new recipes!